Pecan Pie by New Orleans School of Cooking

Pecan Pie by New Orleans School of Cooking

The pecan is a native nut from our region, and historians believe that the French are responsible for creating the pecan pie after settling in New Orleans and being introduced to the nut by Native Americans. Although variations on the pie exist (bourbon, chocolate), the standard pecan pie recipe is one that most locals know by heart. The key ingredients are Louisiana pecans (Bergeron’s is the most famous brand) and Louisiana-made Steen’s cane syrup (ignore any recipe that calls for corn syrup). Cane syrup gives the pie a more robust flavor. For best results, lightly toast the pecans before mixing them into the pie batter.


¼ cup butter or margarine
¼ tsp. salt
1 tbsp. all-purpose flour
1 c. pecans
1 tbsp. cornstarch
2 eggs
1 ½ c. Steen’s cane syrup
1 tsp. vanilla
½ c. sugar
1 unbaked 9” pie shell


Preheat oven to 450 degrees.

Melt butter in a saucepan over low heat. Add flour, cornstarch and salt; stir until smooth. Add Steen’s syrup and sugar to the butter/flour mixture. Increase heat to medium high. Boil mixture for three minutes. Remove from heat and allow to cool. Add beaten eggs, pecans, and vanilla to the mixture and stir until pecans are completely coated. Pour the mixture into the unbaked pie shell. Bake the pie for 10 minutes at 450 degrees, then then reduce to 350 degrees. Bake 30-35 minutes until pie is set.

Recipe makes 6-8 servings.

Learn how to make jambalaya, gumbo, Bananas Foster and more Creole and Cajun fare at the New Orleans School of Cooking. Click here to book a class!

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